For best results, the whipping cream, bowl and beaters should be very cold. Whip the cream with an electric mixer at medium-high speed until frothy. Sprinkle in a tablespoon of sugar and continue beating until the cream is thick. Add in the remaining sugar and whip until the cream holds stiff peaks. Fold in the bourbon with a spatula. Refrigerate for at least 10 minutes before serving. Makes about 2 cups.